Mini Cheesecakes

Mini Cheesecakes
by: Kay Hodges

1 1/2 cups Graham Cracker Crumbs
1/4 cup Sugar
1/4 cup Butter, melted
3 (8 oz) pkgs, Cream Cheese, softened
1 (14 oz) can Sweetened Condensed Milk
3 Eggs
2 tsp Vanilla
24 paper baking liners, cupcake size

Directions: Preheat oven to 300 degrees. Combine crumbs, sugars and melted butter. Press into bottoms of paper liners in muffin tins, distributing evenly among the 24 liners. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of filling (about 3 tbsp) into cups over the crumbs. Bake 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish with Wilderness Raspberry Pie Filling (21 oz can) for topping or another topping of your choice. Refrigerate leftovers. Makes 24 mini cheesecakes.

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread
by: Jennifer Rhodes

3 cups Sugar
1 (15 oz) can Pumpkin
1 cup Oil
2/3 cup Water
4 Eggs
3 1/2 cups Flour
1 Tbsp Cinnamon
1/2 Tbsp Nutmeg
2 tsp Soda
1 1/2 tsp Salt
1 cup Mini Chocolate Chips
1/2 cup Walnuts, chopped

Directions: Mix sugar, pumpkin, oil, water and eggs. Add rest of ingredients ending with chocolate chips and nuts. Bake at 350 degrees for 1 hour, in (3) 9x5 loaf pans or (3) 1 lb coffee cans. (Fill can 1/2 to 3/4 full) *cover with tinfoil after about 40 minutes so that the top won't burn.*

Chocolate Stuffed Sticky Bundt

Chocolate Stuffed Sticky Bundt
by: Shelly Reber

24 Rhodes Dinner Rolls, thawed but still cold
1 1/2 cups Milk Chocolate Chips
1/2 cup Granulated Sugar
1 tbsp Cocoa
1 tbsp Ground Cinnamon
1/2 cup chopped Pecans or Toffee Bits
1/2 cup Butter or Margarine, melted
1/2 cup packed Brown Sugar

Directions: Cut rolls in half. Wrap each half around 1 tsp chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in large bundt pan sprayed with non-stick cooking spray. Sprinkle any remaining sugar mixture and pecans or toffee bits over rolls. Stir together butter and brown sugar in a small, microwave safe bowl. Microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Bake at 350 degrees for 35 minutes. Cover with foil the last 10 minutes of the baking. Invert immediately onto serving platter.

Orange Knots

Orange Knots by: Shelly Reber

12 Rhodes Dinner Rolls, thawed but still cold
1 Orange Rind, grated
1/2 cup Sugar
1/4 cup Butter, melted

Directions: Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on baking sheet spayed with non-stick cooking spray. Cover with plastic wrap and let rise until double in size. Remove wrap. Bake at 350 degrees for 15-20 minutes. Remove from baking sheet and place on a cooling rack. Brush with citrus glaze while still warm.

Citrus Glaze
1 cup Powdered Sugar
1 tbsp Butter, melted
3 tbsp Orange Juice
1/2 tsp Vanilla Extract

Spoon Bread

Spoon Bread by: Shirley Wagner

Ingredients for Large Recipe:
1/2 cup Margarine or Butter
3 Onions
1 - 15 oz box Cornbread
3 Eggs
1 can cream Corn (17 oz)
1/2 cup Milk
1 - 4 oz can Green Chilies
1 pt. Sour Cream
1/2 tsp Salt
2 cups Shredded Sharp Cheddar Cheese

Ingredients for Medium Recipe:
1/4 cup Margarine or Butter
1 Onion
1 box Jiffy Cornbread Mix
1 Egg
1/4 cup Milk
2 oz. Green Chilies
1/2 pint Sour Cream
1/4 tsp Salt
1 Cup Sharp Cheddar Cheese

Directions: Melt Butter and add onion and cook until limp, set aside. Place cornbread in large mixing bowl, in another bowl blend eggs, corn, milk and chilies. Add to cornbread mix and add onion and butter and blend in. Pour into a well oiled 9x13 pan. Then blend sour cream and 1 cup cheese. Pour in uneven dollops over the cornbread, then sprinkle with the rest of the cheese. Bake at 375 degrees for about 50 minutes or until knife comes out clean. Let stand 15 minutes before cutting.

Taco Salad

Taco Salad by: Julie Olsen

1 bag shredded Lettuce
2 Tomatoes, chopped
1 Avocado, chopped
1 small can, Kidney Beans, drained
1 small bag, Tortilla Chips
1 lb Hamburger, browned and drained
Diced Green Onions (to taste)
1 cup shredded Cheese
Thousand Island Dressing

Directions: Set aside hamburger to cool. In large bowl combine lettuce, tomatoes, avocado, green onions and beans. Just before serving, add hamburger, tortilla chips and cheese. Add dressing to taste.

Flour Tortillas

Flour Tortillas
By: Julie Olsen

4 cups Flour
2 tsp Salt
1/2 cup Shortening
1 cup lukewarm Water

Directions: Sift flour and salt into mixing bowl. Add shortening and mix well. Add water and blend. Turn out onto lightly floured board, knead about 50 minutes. Divide dough into 12 equal pieces. Form balls and cover to stand 15 minutes. Roll each ball into a round tortilla approximately 8 inches in diameter working with hands. Cook on a moderate ungreased griddle until golden in spots, turning once and being careful not to break air bubbles. Makes 12 tortillas.

Cheddar Cheese Drop Biscuits

Cheddar Cheese Drop Biscuits
by: Dinnene Jensen

2 cups Flour
1/2 tsp Salt
1/2 tsp Soda
1 TBSP Baking Powder
6 TBSP cold Butter, cut into pieces
1 cup shredded Cheddar Cheese
1 cup Buttermilk

Directions: In a large bowl, combine flour, salt, baking powder and soda. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk all at once, stirring until dry ingredients are just moistened. Drop dough by heaping tablespoons onto lightly greased baking sheet in 8 round clumps approximately 3 inches in diameter and about 2 inches apart. Bake in 450 degree oven for 10 - 12 minutes, until golden.

Dilly Bread

Dilly Bread
by: Dinnene Jensen

Dissolve:
1/4 cup warm Water
1 pkg. Dry Yeast
Mix with:
1 cup warm Cottage Cheese
2 TBSP Sugar
1 Egg, beaten
1 TBSP minced Onion
1 TBSP Butter
2 tsp Dill Weed or Seed
1 tsp Salt
1 tsp Soda
2 1/4 - 2 1/2 Cups Flour

Directions: Place all ingredients together and mix well. Cover with dish towel and let rise to double in bulk. Knead to a ball and put into greased casserole dish. Let rise again and bake at 350 degrees for 35 minutes.

Oatmeal Rolls

Oatmeal Rolls
by: Jeri Richards

2 cups Water
1 cup Oats
3 TBSP Butter

Boil water, add oats and butter. Cook and stir for 1 minute. Remove from heat. Cool to lukewarm.

1 pkg. Dry Yeast
1/2 cup Warm Water
1/3 cup packed Brown Sugar
1 TBSP Sugar
1 1/2 tsp Salt
4-4 1/2 Cups Flour

Directions: Dissolve yeast in warm water. Add oat mixture, sugars, salt and 4 cups of flour. Beat until smooth. Add enough flour to form a soft dough. Turn onto a floured board and knead 6-8 minutes. Let rise about 1 hour. Punch down. Let rest 10 minutes. Shape into 18 balls. Place in 2 greased 9" round baking pans. Rise to double (about 45 minutes). Bake at 350 degrees for 20 - 25 minutes.

Microwave Raised Rolls

Microwave Raised Rolls (Fast)
by: Kay Hodges

3 cups unsifted Flour
2 tsp Salt
1 to 2 TBSP Sugar
1 yeast cake or, 1 TBSP Dry Yeast
1 tsp. Sugar
1/2 cup Warm Water
1 Egg, Well Beaten
1 cup Scalded Milk

Directions: While the milk is cooling, set the yeast in 1/2 cup water and 1 teaspoon sugar. Beat the egg and add the milk and yeast. Stir in dry ingredients until smooth. Let rise 1 hour. Pour out on well floured board and press out with hands until flat. Spread well with softened butter. Cut with biscuit cutter and fold over, place on greased glass pan. Fill a 4 cup glass measuring cup with 3 cups of tap water. Heat microwave, uncovered at high for 7 to 8 minutes till water boils. Reduce microwave oven setting to low. Move the measuring cup to a corner of the oven. Place the container of rolls in the oven, next to the water. Heat at low for 10 minutes or until it doubles in size. Meanwhile head cooking oven to 425 degrees, cook raised rolls for 15 -20 minutes or until brown.

JIFFY CORNBREAD

JIFFY CORNBREAD
by: JoAnn Hodges

1 Jiffy yellow cake mix
1 Jiffy cornbread mix
3 eggs

Directions: Mix both together and follow directions on cornbread mix. Makes delicious, sweet cornbread.

Double Quick Dinner Rolls

Double Quick Dinner Rolls by: Kay Hodges

1 cup warm Water (Not Hot)
1 pkg. Dry Active Yeast
2 TBSP Sugar
2 1/4 cups Flour
1 tsp Salt
1 egg
2 TBSP , soft Shortening

Directions: In bowl, dissolve yeast in water. Stir sugar, half of flour and salt into yeast mixture. Beat with spoon until smooth. Add egg, shortening, and the rest of the flour. Beat until smooth. Cover with a cloth and let rise until doubled, about 30 minutes. Stir down and spoon into a greased muffin tin, filling 1/2 full. Let rise again until double. Bake 15-20 minutes at 400 degrees. Makes 12 rolls.

French Breakfast Puffs

French Breakfast Puffs (Cinnamon Muffins)
by: Corrine Keller

Mix Thoroughly:
1/3 cups soft Shortening (Part Butter)
1/2 cup Sugar
1 Egg

Sift Together:
1 1/2 cup sifted Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Nutmeg

Stir in alternately with 1/2 cup Milk. Fill greases muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes, or until golden brown. Immediately roll in ... 1 cube melted butter and a mixture of 1/2 cup sugar and 1 tsp cinnamon. Makes 12 muffins or 24 mini muffins.

Grandma Stewart's White Bread

Grandma Stewart's White Bread
by: Teresa Farr

3/4 cup Sugar
4 tsp Salt
4 cups Water
1/2 cup Oil
1 TBSP Dry Yeast
11 to 12 cups Flour

Directions: Combine sugar, salt, oil, yeast and water and mix well. Let the mixtures rest for about 10 minutes or until yeast is working and bubbling. Add 6 cups flour and mix well. Add 5 cups flour, one at a time, until dough is manageable and smooth. Knead for 5 to 10 minutes. Raise, covered, until dough is doubled in size. Divide into 4 loaves and place in greased 8 inch loaf pans. Allow loaves to rise until they are double in size. (30 to 45 minutes). Bake in a 350 degree oven for 30 minutes. Use dough for scones, pizza, bread and biscuits.

Refrigerator Rolls

Refrigerator Rolls
by: A Friend

2 cups Boiling Water
1 cups Sugar
1 TBSP Salt
2 cups Shortening
2 cups Warm Water
2 TBSP Yeast
4 Beaten Eggs
14 cups Flour

Directions: Mix well. Refrigerate at least four hours before rolling out. This dough will keep in the refrigerator for 10 days. After rolling out, let rise four hours before baking at 350 degrees.

Navajo Taco Fry Bread

Navajo Taco Fry Bread

by: Fran Pinkston



2 cups Flour
1 tsp Salt
1 TBSP Baking Powder
1/4 cup Powdered Milk (or 1 cup milk and no water)
1 cup water

Directions: Mix together , stirring well. Poll out on floured board (small amounts of dough at a time). Poke holes into center of flat dough circles. Fry in very hot oil. Serve with homemade refried beans, cooked hamburger, lettuce, tomatoes, cheese, onions and salsa. Avocado, sliced olives and sour cream are also good.

Raspberry Pomegranate Dessert

Raspberry Pomegranate Dessert
by: Shelly Reber

2 - (3 oz) pkg. Raspberry Jello
2 cups Boiling Water
1 pkg Frozen Raspberries
1 (13 oz) Can Crushed Pineapple
2 Bananas
2 Cups Diced Apples
Nuts from 1 large Pomegranate

Mix together and let set.

Topping:
1 pint Sour Cream
1 small Cool Whip
3 oz. Cream Cheese

Mix together and spread onto the set jello.

Creme Brulee French Toast

Creme Brulee French Toast
by: JoAnn Hodges

1 Stick Butter
1 Cup Brown Sugar
2 TBSP Corn Syrup

Heat and stir until sugar is dissolved. Pour into the bottom of 9X13 pan.

Mix:
5 eggs
1 1/2 cup Half and Half
1 tsp Vanilla
1/2 tsp Salt
Loaf of Texas Toast

Directions: Put sliced bread into pan and pour mixture over it and let it sit overnight.
Bake at 350 degrees for 35-40 minutes at 350 degrees.

Chicken Barbacoa

Chicken Barbacoa
by: Kay Hodges

4 Large Chicken Breasts, Boneless
1/3 cup Brown Sugar
Abt 28 Oz. Pace Picante Sauce (Hot) (lg bottle)

Directions: Combine sugar and salsa (to taste) in a crock pot, mix well. Add chicken to mixture. Simmer in crock pot 6-8 hours (high temp 6 hours; low temp 8 hours).Remove meat from pot to a large bowl; shred meat with two large forks and return to the pot. Serve as burritos, tacos, as part of a salad or tostada, with rice, beans, etc.

Note: You can uses the mild or medium picante sauce instead of the hot, if you like it less spicy.

Carol's Punch (Slush)

Carol's Punch (Slush)
By: Carol Norman

1 package Black Cherry Koolaide -- mixed as directed
1 46 oz. can Pineapple Juice
2 liters 7-Up or Sprite


Directions: Mix Black Cherry Koolaide and Pineapple Juice together --- Freeze.Thaw 1 hour before serving. Pour 7-Up over slush.

Almond Slush

Almond Slush
By: Yvonne Pratt Cottle

1 - 6 oz. can Frozen Lemonade
1 - 6 oz. can Frozen Orange Juice Concentrate
10 cans Water
1 1/2 cups Sugar
1 teaspoon Almond Extract
1 teaspoon Vanilla

Directions: Mix together and freeze. Add 1 quart Sprite or 7-UP when served.

Chil Con Queso Bean Dip

Chile Con Queso Bean Dip
By: Jane Smith

2 lb box Velveeta Cheese
1 Onion -- chopped
1 small can Chili Peppers -- chopped
1 1/2 lb Hamburger
1 large can Refried Beans
1 large jar Salsa -- to taste

Directions: Brown hamburger and onion seasoned with cayenne pepper, cumin and chili powder; add refried beans and chili peppers in large pan. Cube Velveeta and add to other ingredients. Heat through until melted. Put into crockpot and serve with tortilla chips.

Vegetable Dip

Vegetable Dip
By: Yvonne Pratt

1 cup Mayonnaise
1 cup Sour Cream or IMO
1 teaspoon Bon Appetite
1 teaspoon Chopped Chives
1 teaspoon Dill Weed

Directions: Mix together and let stand over night refrigerated. Dip carrots, celery, broccoli, cauliflower, etc into dip.
Makes 1 pint

Clam Bread

Clam Bread
By: Carol Norman

2 large Cream Cheese
1 can Minced or Chopped Clams
Sour Dough Bread

Directions: Drain Clams, saving juice. Put clams and cheese in a bowl. Add juice to soften cheese like dip -- hand mix (uses almost all the juice from one can... add a little bit at a time) Add nature seasoning to taste. (1/4 tsp or more) Put dip in hollowed out loaf of sour dough bread (round). Wrap in foil and bake at 200 degrees for 1 hour. Break center of bread into pieces and let dry out. Dip pieces of bread into dip to serve.

Champion Raisin Cookies

Champion Raisin Cookies
By: Kay Hodges

1/3 cup Shortening
1/2 cup Sugar
1 Egg
1 1/2 cups Flour
1/2 teaspoon Salt
1/3 cup Margarine
1/2 cup Brown Sugar
1 teaspoon Vanilla
1/2 teaspoon Baking Soda
1 cup Raisins

Directions: Mix well. Drop onto cookie sheet. Bake at 375 degrees for 8-10 minutes.

Fudge Nut Bars (Fudge Jumbles)

Fudge Nut Bars (Fudge Jumbles)
by: Barbara Hodges

1 cup Margarine
2 cups Brown Sugar
2 Eggs
2 teaspoons Vanilla
2 1/2 cups Flour
1 teaspoon Salt
1 teaspoon Soda
3 cups Quick Oats

FUDGE:
1 -12 OZ. Chocolate Chips
1 can Eagle Brand Milk
2 tablespoons Margarine
1/2 teaspoon Salt
1 cup Nuts -- chopped
2 teaspoons Vanilla

Directions: Cream together first 4 ingredients, then add dry ingredients. In a sauce pan on low heat, mix chips, milk, butter and salt. Stir until melted. Remove from heat, add vanilla and nuts. Spread 2/3 of dough in a 9x13 inch greased pan, cover with fudge filling. Dot with remaining dough and swirl it over the fudge.
Bake at 350 degrees for 25-30 minutes.

Easy Cheese Cake

Easy Cheese Cake
by: Julie Olsen

1 8oz Cream Cheese - softened
1/2 cup Sugar
1 cup Sour Cream
8 oz Cool Whip
2 tsp Vanilla
Graham Cracker Crust

Directions: Beat cream cheese until smooth. Add sugar, mix in sour cream and vanilla. Fold in Cool Whip. Pour into crust. Chill until set, about 4 hours. Top as desired before serving.

Oatmeal Caramel White Chip Bars

Oatmeal Caramel White Chip Bars
by: Dinnene Jensen

2 cups Flour
1 1/4 cups butter, softened
1/2 tsp salt
2 cups White Vanilla Chips
1 cup Caramel or Butterscotch Topping
1 1/2 cups Brown Sugar, packed
1 tsp Baking Soda
2 cups Quick Cooking Oats
1/2 cup Chopped Nuts, optional
3 TBSP Flour

Directions: Preheat oven to 350 degrees. Grease 9X13 inch pan. Beat flour, sugar, baking soda and salt in a large mixing bowl until crumbly. Beat in oats on low speed just until combined. Press half of mixture, about 2 1/2 cups into bottom of prepared baking dish. Bake for 10 minutes. Cool in pan for 2 minutes. Sprinkle crust with chips and nuts. Blend caramel topping with 3 tbsp flour. Drizzle over chips and nuts. Crumble remaining oats mixture on top. Bake for 18 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Try: With chocolate chips, butterscotch chips or peanut butter chips. Or a mixture of a variety of chips.

Pots Au Cream

Pots Au Cream
by: Claudia Soholt

Mix in Blender:
1 cup Hot Milk
1 - 12 oz pkg. Semi-Sweet Chocolate Chips
2 eggs

Whirl until smooth. Pour into demitasse cups and chill. Can be topped with whipped cream. This is a poor mans version of chocolate mousse.

Tres Leches Cake

Tres Leches Cake
by: Shelly Reber

2 cups Flour
2 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1 square unsalted Butter
1 cup Whole Milk
4 large Eggs -- room temperature
2 cups Sugar
2 tsp Vanilla

Directions: Beat together and Bake in cake pan at 325 degrees for 30-35 minutes. Cool 10 minutes. Poke holes all over top about 1 inch apart.

Mix together:
1 can Evaporated Milk
1 cup Half and Half
1 can Sweetened Condensed Milk

Directions: Pour over cake and let sit for 15 minutes. Refrigerate for 3 hours. Top with cool whip or whipped cream.

Creamy Tomatillo Ranch Dressing

Creamy Tomatillo Ranch Dressing
by: Jeri Richards

1/2 cup Sour Cream
1/2 cup Mayonnaise
1/2 cup Buttermilk
1/2 bunch Cilantro
3 Tomatillos
Juice of 2 Limes
1 pkg. Dry Ranch Dressing Mix

Directions: Place all ingredients in blender. Blend well. Serve.

Cilantro Lime Rice

Cilantro Lime Rice
by: Jeri Richards

1 cup Rice
2 cups Water
1 cup Chicken Bouillon
1/2 bunch chopped Fresh Cilantro
Juice of 3 Limes

Directions: Bring rice, water and bouillon to boil in pan and cook as directed for the rice, about 20 minutes. Remove from heat and add lime juice and cilantro. Fluff with a fork and serve.

Sweet Pork

Sweet Pork
by: Jeri Richards

6 lbs boneless Pork Loin or Roast
2 cups Salsa
2 cups Brown Sugar
20 oz Coke or Rootbeer

Directions: Put all ingredients in a crock pot and cook for 7-8 hours. Remove meat and shred. Place meat back in any remaining sauce and stir. Serve as burrito, on a salad or with chips. Usually served with rice, beans, cheese, sour cream , lettuce and tomatoes.

Chicken Enchilada Casserole

Chicken Enchilada Casserole
by: Claudia Soholt

4 cups cooked, diced Chicken
1 can Cream of Chicken Soup
1 can Milk
1 - 4 oz can sliced Olives
1 pkg Flour Tortillas
Shredded Cheese, to taste
Chili Powder

Directions: Cook and dice chicken, Mix soup and milk together. You can also add some chili powder to spice it up. Mix some of the soup mixture with the chicken. Add the olives and 1 cups shredded cheese. Pour some of the soup mixture into the bottom of a 9X13 pan. Put down a layer of tortilla shells and spread 1/2 of chicken mixture. You can add a layer of cheese if you would like. Then repeat the layering process ending with a tortilla layer. Top with shredded cheese. Spray some aluminum foil with cooking spray and cover. Bake in oven for 1 hour at 350 degrees.

Enchilada Sauce

Enchilada Sauce
by: Kay Hodges

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

Directions:
Heat oil in large 2-quart saucepan, stir in flour and chili powder; cook for 1 minute.
Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes 3 cups sauce.

Mexican Pronto Tamale Pie

Mexican Pronto Tamale Pie
by: Claudia Soholt

Crust:
2 1/2 cups cold Water
1 tsp Salt
1/2 tsp Chili Powder
1 1/2 cup Corn Meal

Directions: Combine all ingredients in a sauce pan over medium heat. Cook until quite thick and stiff (about 10 minutes) stirring frequently. Set aside 3/4 cup. Line the sides and bottom of buttered 1 1/2 quart casserole with the rest of the mixture.

Filling:
1 3/4 cup (15 oz) Chili Con Carne
1/2 cup Chopped Green Pepper
1/2 cup (2 1/4 oz can) drained, sliced Ripe Olives
1/2 cup Cream Style Corn
1/2 cup Shredded Cheese

Directions: Combine all ingredients (except cheese) in saucepan over medium heat. Heat until hot. Pour into casserole. Top with rounded spoonfuls of remaining crust. Sprinkle with shredded cheese. Bake in 350 degree oven for about 25 minutes.

Mexican Casserole #2

Mexican Casserole #2
by: Dinnene Jensen

1 lb Hamburger, brown with 1 minced onion
Add 1 can stewed Tomatoes
1 small jar, Green Chili Peppers
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
Shredded Cheese, to taste

Directions: Heat together. Layer in casserole dish with Doritos chips and grated cheese at least twice, starting with chips and ending with cheese. Bake at 350 degrees in oven until the cheese melts.

Mexican Casserole #1

Mexican Casserole #1
by: Jean Johnson

1 bag Nacho Flavored Doritos
1 lb Hamburger
Minced Onion to taste
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Chili
Shredded Cheese (however much you want)

Directions: Fry hamburger with onion and drain grease. Add soups and chili to hamburger. Mix Well. Grease 9X13 pan. Spread 1/2 of the Doritos on the bottom of the pan. Then spread hamburger/soup mixture over them. Put the remaining Doritos on the top, then sprinkle with the shredded cheese. Bake at 350 degrees for about 25 - 30 minutes. Serve with sour cream.

Mexican Potato Soup

Mexican Potato Soup
by: Fran Pinkston

Saute in 1Tbsp or less Bacon Grease
10 Potatoes, cut into cubes
2 Onions, diced
2 cloves, Minced garlic (or more)

Add:
1 can green Chillies (diced). Add water to cover and more if desired. Add a dash of fresh lemon juice and salt to taste. Add 15 oz. can tomatoes broken up. Simmer until potatoes are tender. Sprinkle with some fresh cilantro. Serve with shredded Monterrey Jack Cheese on top. Can add seasoned croutons if desired. Soup is better the next day!

Black Beans

Black Beans
by: Jennifer Rhodes

1 - 16 oz cans Black Beans, drained
1/2 - 1 small Onion, chopped
2 Cloves Garlic
2 tsp Cayenne Pepper
2 tsp Cilantro, chopped
Salt & Pepper, to taste
Juice of 1/2 Lime, optional

Directions: Bring beans and 1 cup water , onion, garlic to boil. Reduce heat to medium low heat and add remaining ingredients and simmer 15 minutes.

Caramel Marshmallow Rice Krispie Squares

Caramel Marshmallow Rice Krispie Squares
by: Pat Jones

12 oz. Rice Krispies
1 can Sweetened Condensed Milk
2 large packages of Mini - Marshmallows
1 cube Butter
1 pkg wrapped caramels (about 10 oz)

Directions:
Butter or use cooking spray to coat the bottom of large cookie sheet. Place Rice Krispies in a large mixing bowl. Unwrap the caramels and mix with the sweetened condensed milk in a heavy pan. Cook until caramel pulls away from the side and bottom of the pan while cooking. Set aside. In a large heavy sauce pan melt butter. Add 1 1/2 bags of the miniature Marshmallows. Stir until completely melted. Pour marshmallow mixture over Rice Krispies and stir. Take 1/2 of the Rice Krispie mixture and press into the bottom of the greased cookie sheet. Sprinkle remaining 1/2 bag of marshmallows over Rice Krispies. Pour and spread caramel mixture over marshmallows. Top with remaining Rice Krispies. By taking a spatula sprayed with cooking spray you can spread the Rice Krispies more easily over the top. Cool for 1-2 hours and serve. Will last for a long time if not eaten first.

Pecan Squares

Pecan Squares by: A Friend

1 1/2 cups (3 sticks) Butter, cut into pieces
1/2 cup Powdered Sugar
Pinch of Salt
2 cups Flour
1 large Egg, beaten

1 1/2 cup Brown Sugar (packed)
3/4 cup Honey
1 1/2 tbsp Vanilla
4 cups Pecan Halves

Directions: Preheat oven to 375 degrees. Combine 3/4 cup butter, powdered sugar and salt in processor. Process until moist clumps begin to form. Add flour and egg and process just until dough forms.

Press dough onto bottom and 3/4 of an inch up the sides of 13x9x2 baking pan. Bake until crust is golden brown, about 22 minutes. Cool crust slightly. Lower oven temperature to 350 degrees.

Bring brown sugar, honey and remaining 3/4 cup butter to boil in heavy large saucepan, stirring frequently. Boil 2 minutes. Add vanilla. Stir in pecans.

Pour pecan filling onto prepared crust. Bake until filling thickens and bubbles all over, about 25 minutes. Cool completely on rack. Cut into 2 inch squares.

Rhubarb Slush

Rhubarb Slush
by: Kay Hodges

To Sweeten Rhubarb Juice:

4 quarts Rhubarb juice
3 Cups Sugar
2 Cups water
Bring to Boil

To Make Slush:
Mix:
2 cups cold Water
46 Ounces Pineapple Juice
2 Quarts Sweetened Rhubarb Juice
½ Cup Lemon Juice

FREEZE

When served use: 2 parts Rhubarb Slush to 1 part Sprite or 7-UP

Variation: Add 1 package Strawberry Kool-Aid mixed with 1 cup sugar and 1 quart water.

Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce
by: Barbara Hodges

2 1/2 cups Rhubarb, cut into small pieces
1 cup Water
1/2 cup Sugar
2 TBSP Lemon Peel, grated
1/4 tsp Salt
1 cup Strawberries, sliced
2 TBSP Lemon Juice
1/4 tsp Cinnamon
3-4 drops Red Food Coloring

Directions: In a saucepan, combine rhubarb, water, sugar, lemon peel and salt. Bring to a boil. Reduce heat, cook uncovered over medium heat until rhubarb is soft., about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired. Cool. Serve over cake.

Rhubarb Cake

Rhubarb Cake
by: Barbara Hodges

7 cups Rhubarb, cut
1 cup Sugar
1 small Jello - Raspberry or Strawberry
1 White Cake Mix
Mini Marshmallows

Directions: Mix the rhubarb, sugar and jello together and place in greased 9X13 pan. Add single layer of mini marshmallows on top. Mix cake as directed and pour over all. Bake at 375 degrees for 15 minutes. Then bake at 350 degrees for 30 minutes. (I have found that this tends to take a little bit longer to bake... watch it carefully)

Rhubarb Tart

Rhubarb Tart
By: Barbara Hodges

Crust:
1 cube Butter
3 TBSP Powdered Sugar
1 1/2 cups Flour
Topping:
1/2 - 1 cup coconut
1/2 - 1 cup chopped Pecans
Filling:
4 eggs, slightly beaten
1 1/2 cup Sugar
1 1/2 cup Brown Sugar
1/2 cup Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Vanilla
4 1/2 - 5 cups Rhubarb, cut

Directions: Mix the crust with pastry blender. Pat into bottom of 9X13 pan. Bake at 350 degrees for 12 minutes. Beat filling until blended, adding rhubarb at the end, stir to coat. Pour on top of the crust, when taken out of the oven. Sprinkle with coconut and chopped pecans on top of the filling. Bake at 350 degrees or until firm and browned. Serve with whipping cream or ice cream. Delicious!

Directions:

Mint Brownies

Mint Brownies
by: A Good Friend

1 cup Flour
1 cup Sugar
1/2 cup Butter
4 Eggs
1 1/2 cup Hershey Syrup

Directions: Combine all the ingredients and beat until smooth. Pour in 9x13 greased pan and bake 25 minutes at 350 degrees.

Mint Center
2 cups Powdered Sugar
1/2 cup Butter
1 TBSP Water
1/2 tsp Mint Extract
Green Food Coloring (to desired color)

Directions: Spread on cooled cake and chill.

Topping:
6 TBSP Butter
1 cup Chocolate Chips

Directions: Heat until melted. Spread over mint layer and chill.

Brownies & Frosting

Brownies & Frosting
by: A Good Friend

2 Cubes Butter
2 Cups Sugar
4 Eggs
1 1/2 cups Flour
1/3 cup Cocoa
1/4 tsp Salt
2 tsp Vanilla
1 1/2 cup Walnuts, chopped
Mini Marshmallows

Directions: Mix like a cake, put into greased, floured cake pan and bake for 25 minutes at 350 degrees. Take from oven and cover with one pkg of mini marshmallows and bake for 3 more minutes. Cool for one hour or more and frost.

Frosting:
1 cube Butter
Pinch of Salt
1/3 cup Cocoa
1/3 cup Canned Milk
2 1/2 cups Powdered Sugar

Directions: Mix together and spread on cooled cake and let stand for 2 hours. Cut into squares and eat like a pig.

Apple Berry Salsa & Tortilla Chips

Apple Berry Salsa
by: Lori Garrett

2 Medium Green Apples, peeled and cored
1 cup Strawberries
1 Kiwi, peeled
2 tbsp Brown Sugar
1 tbsp Strawberry Jam

Directions:
Chop up all the fruit to desired size. Add brown sugar and jam. Stir together.

Tortilla Chips
1 package small Flour Tortilla Shells
Cinnamon
Sugar

Directions:
Baste tortilla shell with water. Sprinkle with cinnamon and sugar. Cook at 450 degrees about 5 minutes or until they turn a light shade of brown.

Toffee Popcorn

Toffee Popcorn
by: A Friend of Kay's

1 lb Butter
2 cups Sugar
1/2 cup Light Karo Syrup
1/2 cup Water
1 tsp. Vanilla

Directions: Melt butter, add all ingredients. Stir most of the time. Cook until a golden brown color. Pour over 2 batches of air popped popcorn.

Yvonne's Yummy Blueberry Dessert

Yvonne's Yummy Blueberry Dessert

By: Yvonne Cottle

1 lb Vanilla Sandwich Cookies

2 Eggs

1 square Butter

1 can Blueberry Pie Filling

1 lb of Powered Sugar

1 cup Nuts, chopped

1 cup, Whipped Cream

Directions: Lightly butter pan. Line pan with 3/4 of crushed cookies. Cream butter, egg yolks and powdered sugar. Beat egg whites separately, then add then egg whites to the creamed mixture. Spread carefully over cookie crumbs. Sprinkle on the chopped nuts. Spread on the blueberry pie filling. Sprinkle 1/4 remaining crushed cookies. Top everything with whipped, whipping cream. Chill overnight and serve the following day!

Canadian Cheddar Cheese Soup

Canadian Cheddar Cheese Soup
by: A Friend of Kay Hodges

1 pound Medium Cheddar Cheese, Shredded
2 tbsp Corn Starch
2 cups Water
1/4 tsp Pepper
1 tsp Worcestershire Sauce
dash of Garlic Powder
8 tbsp Butter (1/2 cup)
3/4 cup diced, Cooked Cauliflower
1 cup sliced Mushrooms
1/2 cup finely chopped Onion
3/4 cup diced Ham
2 cups Half and Half or Evaporated Milk, undiluted

Directions:
Mix corn starch with cheese, Heat water to boiling in 6 quart saucepan. Add cheese mixture to boiling water a little at a time stirring constantly. Continue to cook over medium heat stirring constantly until cheese is melted and mixture is smooth. Add salt and pepper, Worcestershire sauce and Garlic Powder. Saute each vegetable separately in two tablespoons butter until tender. Add to soup along with the ham. Heat, stirring constantly, adding half and half until desired thickness is reached.

Caramel Brownies

Caramel Brownies
by: A Friend of Kay Hodges

60 Light Caramels
1/2 cup Evaporated Milk
1 -- 181/2 ounce Package German Chocolate Cake Mix
3/4 cup Melted Butter
1 cup Chopped Nuts
1/2 cup Evaporated Milk
Chocolate Chips

Directions:
In a heavy sauce pan combine caramels and 1/2 cup evaporated Milk. Stir until melted and set aside. Grease and flour 9 X 13 inch pan. In a large bowl combine cake mix, melted butter, 1/3 cup evaporated milk and nuts. Press 1/2 of dough into the pan -- reserve the rest for topping. Bake at 350 degrees for 4 minutes. Sprinkle chips over baked crust, spread caramel mixture over chips. Crumble the remaining dough over caramel. Return to oven and bake for 18-20 minutes. Cool slightly, then refrigerated 30 minutes or until caramel is firm.

Note: I wish I could remember which friend shared this recipe with me... but just the same it is yummy!

Banana Cake

Banana Cake by: Barbara Davis

1 Cup Sugar
2 Cups Flour
1/2 Cup Margarine or Butter
2 Eggs
1 Tsp Vanilla
1 Tsp Baking Soda
1 Tsp Baking Powder
1/2 Tsp Salt
3 Mashed Bananas
1/2 Cup Butter Milk (can substitute: 1 cup milk and 1 Tbsp Lemon Juice)

Directions: Cream butter. Add sugar, eggs and vanilla. Stir in bananas. Combine flour, baking powder, baking soda and salt. Add buttermilk alternately with the flour mixture, beginning and ending with the flour mixture, Pour into a greased and floured 9X13 inch pan. Bake at 350 degrees for 30 minutes. Cool and Frost!

Frosting:
1 -- 8 oz. Pkg. Cream Cheese
1/2 cup of Butter or Margarine
1 lb. Pkg. Powdered Sugar
1 tsp Vanilla

Directions: Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla and beat until light and fluffy.

Pralines

Pralines
by: Pat Forsgren

1 cup Buttermilk
2 cups Sugar
1 tsp Baking Soda

Directions: Stir until sugar is dissolved. Put on medium heat and let it bubble up and cook until it turns brownish in color and reaches the softball stage. Now you'll need to stir constantly so it won't stick. Remove the pan from the heat and add: 1 tsp of Butter, 1 tsp Vanilla & 2 cups Pecan Halves. Beat the mixture until it becomes glossy and starts to crystallize. Quickly spoon out the candy into little patties about 2" in circumference onto waxed paper, greased cookie sheet or marble board. Let cool. If the mixture starts to turn sugary and harden too fast, return the pan to the heat for a few minutes and then spoon out again.

Easy Raspberry Triffle

Easy Raspberry Trifle
by: Catherine Hodges

1 Angel Food Cake
1 - 8 oz. Pkg Raspberry Jello
2 pkg Frozen Raspberries
2-3 containers of Raspberry Yogurt
Cool Whip

Directions: Make Jello according to package directions, Add frozen raspberries, refrigerated and set until thickened but not completely set. In large bowl, layer bite sized pieces of cake, jello mixture, yogurt and cool whip. Repeat. Refrigerate at least 2 hours until firm.

Peanut Butter Cups

Peanut Butter Cups
by: Barbara Hodges

1/3 cup Peanut Butter
1/4 cup Powdered Sugar
1 tsp Vanilla

8 oz. Chocolate
1/2 cup Creamy Peanut Butter

Directions: Cream the first 3 ingredients together and chill. When chilled, roll into small balls about the size of a small marble. Melt the next two ingredients together and stir well. Cover balls with the chocolate mixture.

Turtles

Turtles
by: Barbara Hodges

1 pkg Caramels
1 stick Butter
2 cups Pecans
6 Hershey Bars
1/4 bar Paraffin

Directions: Meld Caramels and butter over boiling water. Add nuts. Drop by spoonfuls on to a greased cookie sheet. Place a toothpick in the top of each. Let cool. Melt the Hershey bars and paraffin. Dip Candie into the chocolate and place on a greased pan or waxed paper to cool.

Note from Cook: I grease wax paper, place 2-3 pecans in a pile on the waxed paper and then spoon the caramel over the nuts to cover. Then I spoon chocolate over the caramel mixtures. This is way easier than dipping

5 Minute Chocolate Mug Cake

5 Minute Chocolate Mug Cake
(The Most Dangerous Cake Recipe In The World)
by: Adele Forsgren

4 tbsp Flour
4 tbsp Sugar
2 tbsp Baking Cocoa
1 Egg
3 tbsp Milk
3 tbsp Oil
3 tbsp Chocolate Chips (optional)
A small dash of Vanilla
1 Coffee Mug

Directions:
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla and mix again.

Put mug into the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug but don't be alarmed!

Allow to cool a little and tip out onto a plate if desired. Eat (This can serve 2 if you want to feel slightly more virtuous.)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Chocolate Sheet Cake

Chocolate Sheet Cake
by: Susan Snee

#1: In Large bowl mix:
2 cups flour
2 cups sugar
4 tbsp cocoa

#2: In another bowl mix:
2 eggs
1/2 cup butter milk (or 1 tsp vinegar and 1/2 cup milk)
1 tsp baking soda
1 tsp vanilla

#3: On stove melt together
1 cup boiling water
1 stick butter (1/2 cup)
1/2 cup Crisco Shortening

Add #3 to #1, Then mix in #2 (thin batter). Bake at 400 degrees for 20 minutes in 12 X 18 sheet pan.

Frosting:
3/4 box powdered sugar
1/2 stick butter
4 tbsp cocoa

Beat well, adding milk if too thick.

Frost cake as soon as it comes out of the oven!

Mormon Tiramisu
by: BreAnne Foster

1 Pkg. Lady Fingers (24 count)
1 small container Mascarpone Cheese (like Cream Cheese)
1 Lg. Vanilla Instant Pudding
1 Dark Chocolate Bar, shredded
1/2 cup Sugar
1 cup Coffee substitute (like Postom)
1 tsp Vanilla

Directions:
First , make coffee substitute by adding hot water. Next, make vanilla pudding by adding milk. Then add mascarpone cheese, sugar and vanilla to pudding mix. Next, dip lady fingers into postom. Lay 12 dipped ladyfingers onto baking sheet. Nets, cover lady fingers with half of the pudding mixture. Sprinkle half chocolate on top of pudding. Repeat one more layer. Refrigerate and serve.

Ice Cream Topping

Ice Cream Topping
by: Karren Fullmer

1 - 20 oz. can crushed Pineapple
1 lg jar (8-12 oz.) Maraschino Cherries, drained and chopped
1/2 cup chopped Pecans
2 Bananas, cut into small pieces

Syrup:
2 cups sugar
1 cup water

After it reaches boiling point, boil 3 minutes. Remove from heat and cool.

Add pineapple and cherries. This much can be made days ahead or even frozen. Just before serving add pecans and bananas.

Raspberry Dessert

Raspberry Dessert
by: Shelly Reber

1/2 cup butter
1 cup brown sugar
Mix together and cook for one minute.
Stir in:
1 cup coconut and 2 cups Rice Crispies
Spread 1/2 of mixture in cake pan.
Spread on 1/2 gallon Ice Cream on top.
Sprinkle remaining crispies mix on top.
Freeze for 1 hour.
Serve with Raspberry topping.

Strawberry Trifle

Strawberry Trifle
by: Jeri Richards

1 Angel Food Cake
2 Pints Strawberries
1/2 cup Sugar
1 - 8 oz pkg. Cream Cheese, softened
2 cups Powdered Sugar
1 cup Sour Cream
2 tsp Almond Extract
1 tsp Vanilla
1 pint Whipping Cream

Directions:
1. Cut or break cake into bite-sized pieces.
2. Wash, hull and slice strawberries, Sprinkle with 1/2 cup sugar, set aside.
3. Whip the cream, set aside.
4. Beat together softened cream cheese, powdered sugar and sour cream until smooth and creamy. Add vanilla and almond extract. Fold in whipped cream, mix until smooth.
5. Fold cream cheese mixture into cake pieces.
6. In a trifle dish layer first strawberries, then cream cheese/cake mixture, then strawberries and so on making sure you end with berries.

Note: (I have made this in a large lasagna pan and it works just fine.)

Pork Barbacoa -- (1/2 Recipe)

Pork Barbacoa
by: Kay Hodges (Adapted from Green Family)

1 Pork Loin
1/2 to 3/4 cup Brown Sugar
Abt 28 Oz. Pace Picante Sauce (Hot) (lg bottle)

Directions: Combine sugar and salsa (to taste) in a crock pot, mix well. Add pork loins to mixture. Simmer in crock pot 6-8 hours (high temp 6 hours; low temp 8 hours).Remove meat from pot to a large bowl; shred meat with two large forks and return to the pot. Serve as burritos, tacos, as part of a salad or tostada, with rice, beans, etc.

Note: You can uses the mild or medium picante sauce instead of the hot, if you like it less spicy.

Cheesecake

Cheesecake
by: Corrine Keller

1 1/2 cup Sugar + 2 TBSP.
3- 8 oz. pkg Cream Cheese
5 Eggs
1/4 tsp Salt
3/4 tsp Almond Extract
2 cups Sour Cream
1 tsp Vanilla
1 cup Coconut (Optional)

Directions: Cream softened cream cheese and 1 1/2 cup Sugar, add eggs one at a time. Add salt, almond extract and coconut, Bake 40 minutes at 325 degrees. Remove from oven; cool 5 minutes. Mix sour cream, 2 TBSP sugar and vanilla, pour over cheesecake. Bake 5-10 minutes. Cool. You can use a spring form pan (10" diameter) or 25 cupcakes (bake 15-20 minutes) Wrap damp cloth around pan while baking to help cake rise evenly.

Easy Pumpkin Chocolate Chip Cookies

Easy Pumpkin Chocolate Chip Cookies
by: Phyllis Huss

1 Spice Cake Mix
15 oz Can of Pumpkin
1 egg
1 small bag of Chocolate Chips

Directions: Mix all ingredients together until well blended. Drop by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 10 minutes.

Cherry Drop

Cherry Drop
by: Teresa Farr

Mix:
1 1/2 cup Sugar
1/2 cup Margarine
1/2 cup Shortening
4 Eggs
1 tsp Vanilla
1 tsp Almond Extract
Add to Sugar Mixture:
3 Cups Flour
1 1/2 tsp Baking Powder
Pinch of Salt

Directions: Spread 2/3 of batter into greased jelly roll pan (11 1/2x17 inches). Spread 2 cans pie filling. Drop remaining batter by tablespoons randomly on filling. Bake at 350 degrees for 35 to 40 minutes. Drizzle water/powdered sugar glaze over top after taking our of oven.

Fresh Apple Cake

Fresh Apple Cake
by: Fran Pinkston

2 tsp Vanilla
1 1/2 cup Oil
2 cups Sugar
2 eggs

Cream together, then add:

3 cups peeled, sliced apples

Combine gently, and add to apple mixture:

3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 cup chopped nuts

Bake at 350 in 9X13 pan for about 1 hour or until done. Serve warm with ice cream or whipped cream.

Quick & Easy Oreo Fluff

Quick & Easy Oreo Fluff
by: Janice Johnson

15 Oreos (crush 12)
1 big package instant Vanilla Pudding, mixed according to package directions
Fold in 1 8oz tub of Cool Whip
Mix in Crushed Oreos
Top with remaining oreos (broken into thirds)
You can add sliced Bananas if desired.
Set - chill for 1 hour or more.

Cream Cheese Brownies

Cream Cheese Brownies by: Paula Miller

1 pkg German Chocolate Cake Mix
Prepare as directed, Pour into a greased jellyroll pan, 11x15 inches.
1 pkg Cream Cheese
2 eggs
1/2 cup Sugar
Add 1/2 cup Milk Chocolate Chips to Cream Cheese Mixture
Drop by spoonfuls on top of cake. Swirl with a knife as you do with a marble cake.
Sprinkle another 1/2 cup Chocolate Chips on the top.
Bake at 350 degrees for 25 minutes.

Chocolate Eclair Dessert

Chocolate Eclair Dessert
by: Jennifer Rhodes

2 pkg. French Vanilla Instant Pudding
8 oz. Cool Whip
Box of Graham Crackers

Directions: Fold Cool Whip into pudding, layer with Graham Crackers with the last layer being crackers.

Chocolate Topping:
1/3 cup milk
1 cup sugar
5 tbsp butter
6 oz. chocolate chips

Directions: boil, cool slightly, add chocolate chips, cool til warm, Spread over Graham Crackers. Refrigerate.

Yummy Crumb Pie Crust

Yummy Crumb Pie Crust
by: Shirley Wagner

1/2 cup Soft Margarine (1 cube)
1/4 cup Brown Sugar
1/4 cup Oatmeal
1/4 cup Nuts, chopped fine
1 cup Flour

Directions: Mix and press into 9X13 pan or pie tin & bake at 375 degrees for 10 to 12 minutes.

*Use under your favorite pie filling!

Mindys Fresh Peach Cobbler Recipe

Mindys Fresh Peach Cobbler Recipe
by: Mindy Hodges

* 2 Large peaches, peeled and sliced (I usually use 3 or 4)
* 1 1/2 cups sugar, divided
* 1/2 cup butter, melted
* 1 cup flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt* 1 dash nutmeg
* 3/4 cup milk

Directions:
1. Preheat oven to 375 F
2. Mix peach slices with 3/4 cup sugar and set aside
3. Pour butter into 8-inch square baking dish
4. Mix flour, baking powder, salt, nutmeg and remaining sugar
5. Stir in milk until just combinded
6. Pour flour mixture over butter
7. Top with peaches
8. Bake 45 minutes
* Makes approx. 6 servings

Fruit Smoothie

Fruit Smoothie

1 cup skim milk
4 oz. fat-free or low-fat vanilla yogurt
1/2 cup-1 cup mixed frozen berries.
Add additional fruit as desired.
Ice

Blend in a blender until desired consistency! Enjoy

Pork Barbacoa

Pork Barbacoa
Green Family

Ingredients
2 pork loins
2 lbs brown sugar
Jug of Salsa

Instructions
Combine sugar and salsa (to taste) in a crock pot, mix well. Add pork loins to mixture. Simmer in crock pot 6-8 hours (high temp 6 hours; low temp 8 hours).Remove meat from pot to a large bowl; shred meat with two large forks and return to the pot.Serve as burritos, tacos, as part of a salad or tostada, with rice, beans, etc.

Cook’s Note: Mom's recipe uses one liter of Coca Cola and 10 oz ketchup instead of salsa.

Grilled Asparagus Spears

Grilled Asparagus Spears
Green Family

1pound fresh asparagus, trimmed and peeled, (see Cook’s Note)
4 tablespoons olive oil
1 teaspoon salt

Instructions
Preheat a grill.Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.Remove from grill and serve immediately (eating spears with your fingers enhances the experience).

Cook’s Note: Look for firm asparagus stalks with firm deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long. Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Then take a vegetable peeler and peel off the outer skin of the lower half of the remaining stalk.

Spinach Dip

Spinach Dip
by: Kay Hodges

1 10 oz. Pkg Frozen Spinach, thawed and drained
1 cup Mayonnaise
1 cup Sour Cream
1 1/2 tsp Parsley
1 1/2 tsp Green Onion
1 1/2 tsp Season Salt
1/2 tsp Onion Salt
1/2 tsp Lemon Juice

Directions: Mix together and chill. Serve in a carved out loaf of french bread, with a variety of veggies.

Blueberry Bars

Blueberry Bars
by: Kay Hodges

1 3/4 cups Sugar
1 cup Margarine
4 Eggs
3 cups Flour
1/2 tsp Salt
1 tsp Baking Powder
1 can Blueberry Pie Filling
1 tsp Vanilla

Directions: Cream sugar, margarine, eggs and vanilla. Add dry ingredients. Spread half in a greased 9X13 pan. Spread filling over dough. Sprinkle a little nutmeg over pie filling. Drop remaining dough by spoonfuls over pie filling. Bake at 350 degrees for 45 minutes. Spread with lemon glaze while warm.

Glaze:
1 1/4 cups Powdered Sugar
1 TBSP Lemon Juice
1 TBSP Melted Butter
Add some HOT Water

Drizzle over blueberry bars.

Frozen Rice Crispies Dessert

Frozen Rice Crispies Dessert
by: Edith Baddley

1/2 Cup Melted Butter
1 Cup Brown Sugar
1 Cup Shredded Coconut
2 Cups Rice Crispies
3/4 Cup Chopped Nuts

Directions:
Mix together and spread 1/2 of the mixture evenly in the bottom of a 9x13 pan.

Slice 1/2 Gallon Vanilla Ice Cream and put on top.

Spread remaining crispie mixture on top. Cover and Freeze!

Topping:
1 pkg. Danish Dessert (strawberry or cherry) Prepare as for pudding and cool.
Add 10 oz. Pkg Frozen-Sweetened Strawberries. Serve over dessert.

Sherry's Pinwheels

Sherry's Pinwheels
by: Sherry Hershey

1 cup sugar
½ cup butter oil (available at the restaurant supply in Logan)
¼ cup yeast
1/8 cup salt
4 cups Hot water
Mix together and let rise.

Directions:
Add about 10 cups flour (Sherry likes Big J)
Divide dough into two piles.
Roll out about 18 x 15 or so
Spread with garlic butter generously (2-3 sticks butter, garlic powder to taste and parsley)
Sprinkle with mozzarella cheese, liberally
Beginning at long side roll up cinnamon roll fashion
Using a dough cutter, cut into 1” slices
Lay flat on cookie sheet, covered with parchment. Tuck ends in, push down to flatten a bit
Bake about 400° for around 15 min

Happy Eating!!

Zucchini Casserole

Zucchini Casserole
by: Kay Hodges

3-4 Zucchini --- sliced
1 Onion --- chopped fine
1 cup Grated Cheese
1 cube Butter
1 cello pkg of Ritz Crackers

Directions:
Slice all the zucchini, chop the onion and cut the butter into slices. Crush the crackers. Using 1/2 the ingredients, layer in a casserole dish in the following order: zucchini, onion, cracker crumbs, slices of butter, grated cheese. Repeat, leaving off the top layer of cheese until fully cooked. Cook in the microwave for about 18 minutes until done. Top with the last of the cheese and let melt. Serve hot.

Tomato, Mozzarella & Avocado Salad

Tomato, Mozzarella & Avocado Salad
by: Mindy Hodges

* 2 ripe beefsteak tomatoes
* 5 1/2oz. fresh mozzarella cheese
* 2 Avocados
* 4 tbsp white wine vinegar
* 1 1/2 tsp coarse grain mustard
* salt & pepper
* few fresh basil leaves torn into pieces
* 20 black olives

Directions:
1. Cut the tomatoes into thick wedges & place in a large serving dish. Drain the mozzarella cheese and coarsely tear into pieces. Cut the avocados in half and remove pits. Cut the flesh into slices, then arrange the mozzarella and avocados with the tomatoes. 2. Mix the oil, vinegar and mustard together in small bowl, add salt and pepper to taste, then drizzle over salad. 3. Sprinkle the basil and olives over the top and serve at once.

Vegetable Pizza

Vegetable Pizza
by: Marilyn Nelson

Crust:
2 pkg Crescent Rolls
Spread on greased jelly roll pan. Bake 10 minutes at 350 degrees

Filling:
2 - 8oz. pkg Cream Cheese - softened
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 small pkg Ranch Dressing Mix

Topping:
Grated carrots for bottom layer -- then add chopped or sliced veggies of your choice, fresh mushrooms, broccoli, olives, peppers, green onions. Top with chopped tomatoes.

Zucchini Bread

Zucchini Bread
by: Barbara Hodges

2 cups Sugar
3 cups Flour
1 tsp Salt
1/2 cup Nuts -- chopped
1 tsp Cinnamon
2 tsp Baking Soda
1 tsp Baking Powder
3 Lg Eggs
2 tsp Vanilla
1 cup Oil
3 cups Zucchini -- raw, shredded

Directions: Mix dry ingredients really well. And then add the rest of the ingredients. Bake at 325 degrees fro 1 hour.
Option: May use 1/2 cup oil and 1/2 cup apple sauce instead of the 1 cup of oil.

Zucchini Bake

Zucchini Bake by: Barbara Hodges

1 1/4 lbs young zucchini
4 eggs
1/2 cup Milk
3 Tbsp Flour
1/2 tsp Baking Powder
1/2 cup Cheese -- grated
1/4 cup Parsley
1/4 cup Green Pepper -- diced

Directions: Wash and trim zucchini, cut into 1/2" thick slices. Cook 5 minutes. Mix rest of ingredients. Stir in zucchini and pour into a 2 quart baking dish. Bake at 350 degrees for 40 minutes.

Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies
by: Barbara Hodges

1 cup Butter
1 cup Sugar
1 cup Brown Sugar
2 eggs
2 tsp Vanilla
2 cup Shredded Zucchini
4 cups Flour
1 tsp Soda
1/4 tsp Salt
12 oz pkg Chocolate Chips
Pecans, chopped if desired

Directions: Beat together butter, sugars, until light and fluffy. Beat in eggs and vanilla. Slowly mix in the zucchini, then dry ingredients. Add nuts and chocolate chips last. Drop rounded tsp of dough 2" apart on greased baking sheet. Bake at 350 degrees in oven for 15 minutes. Remove from sheet and cool completely on racks. Makes 7 dozen.

Hint: It you peel the zucchini, you'll never see it in the cookie.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies
by: Kay Hodges

3/4 Cup Shortening
1 Cup Brown Sugar
1/2 Cup White Sugar
1 Egg
1/4 Cup Hot Water
1 tsp Vanilla
1 Cup Flour
1/2 tsp Salt
1/2 tsp Soda
3 Cups Oatmeal
1 Cup Chocolate Chips

Directions: Cream shortening, sugars, eggs, water and vanilla together. Add dry ingredients, oatmeal and chocolate chips. Bake at 375 degrees for 8-10 minutes.

Zucchini Relish

Zucchini Relish
by: Barbara Hodges

10 cups ground Zucchini
2 cups Onion -- chopped
1 Green Bell Pepper -- diced
1 cup Salt

5 cups Sugar
3 cups White Vinegar
1 Red Pepper -- diced
1TBSP Nutmeg

1 TBSP Powdered Mustard
1 TBSP Turmeric
1 TBSP Cornstarch

Directions: Mix first set of ingredients together and cover with cold water. Let stand overnight. Drain and rinse well with cold water. Second set of ingredients, mix well together and bring to a boil. Then add to zucchini mixture, mix well. Mix together the last set of ingredients and add to the above mixture. Pour into pint jars and cold pack for 10 minutes.

7 Layer Sombrero Dip

7 Layer Sombrero Dip
by: Tracy Cottle

Ingredients:
1 can (16 oz) refried beans
1 container (8 oz) sour cream
1 packet Hidden Valley Ranch Dip Mix
1 cup diced tomatoes
1 can (4 oz) diced green chiles, rinsed & drained
1 can (2 1/4 oz) sliced ripe olives, rinsed & drained
3/4 cup shredded monterey jack cheese
3/4 cup shredded cheddar cheese
Chopped green onion (optional)
Sliced avocado (optional)

Directions:
Spread beans on a 10-inch serving platter. Blend sour cream and dip mix. Spread over beans. Layer tomatoes, chiles, olives, cheese, green onion and avocado on top.Serve with tortilla chips.

Layer-After-Layer Lemon Pie

Layer-After-Layer Lemon Pie
by: Tracy Cottle

Ingredients:
1/3 cup strawberry jam
1 graham cracker pie crust (6oz)
4 oz. (1/2 of 8oz. pkg) cream cheese, softened
1 Tbsp. sugar1 tub (8oz) whipped topping, thawed, divided
1-1/2 cups cold milk2 pkg.
(4-serving size each) Jell-O Lemon Flavor Instant Pudding & Pie Filling

Directions:
SPREAD jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread over jam.POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer. REFRIGERATE 4 hours or until set.

Kathy's Coconut Bread

Kathy's Coconut Bread
by: Kathy Green

Ingredients:
4 Eggs
2 Cups Sugar
1 Cup Vegetable Oil
2 tsp. Coconut Flavoring
3 Cups Flour
½ tsp. Baking Soda
½ tsp. Baking Powder
½ tsp. Salt 1 Cup Buttermilk
1 Cup Coconut
1 Cup Walnuts (chopped)
Glaze:
1 Cup Sugar
2 Tbsp. Butter (melted)
½ Cup Water (warm)
1 tsp. Coconut Flavoring

Directions:
Beat eggs; add sugar, oil and coconut flavoring. Sift together flour, baking soda, baking powder and salt. Add flour mixture to egg mixture alternating with buttermilk. Fold in coconut and nuts. Grease and flour pan or pans. (Bundt or bread pans.) Bake at 325 degrees for about 45 minutes - 1 hr. (Bundt pan); or you can use 4 medium bread pans, and bake about 40 minutes; or 5 small bread pans, about 35 minutes.Take out of oven and put holes in bread with toothpick, pour glaze over top, (still in the pan) and let stand at least 4 hours before serving.

Kathy's Burnt Almond Fudge Ice Cream

Kathy's Burnt Almond Fudge Ice Cream
by: Kathy Green

Ingredients:
1 cup toasted, chopped almonds
3 cups sugar¾ cup cocoa
6 beaten eggs2 cups canned milk
6 cups half ‘n’ half
4 cups whipping cream
¾ teaspoon almond extract

Directions:
Toast chopped almonds in a 300 degree oven for 15 minutes, stirring occasionally. Blend sugar and cocoa together and add 6 beaten eggs, 2 cups canned milk and 4 cups half ‘n’ half. Stir and heat until almost boiling. Cool; then add remaining 2 cups half ‘n’ half, 4 cups whipping cream and ¾ teaspoon almond extract. Add nuts just before freezing. Pour in 6-quart ice cream freezer container and freeze according to manufacturer’s directions.

White Chocolate Popcorn

White Chocolate Popcorn
by: Debbie Spangenberg

Ingredients:
3 bags of mirocwave (buttered) popcorn, popped.
1 pound white chocolate pieces (I get them from Cavanaugh's.)

Directions:Melt Chocolate in a double boiler.Pop Popcorn and put in large bowl.Pour the Chocolate over the Popcorn and let harden.Yum!

Kung Pao Chicken

Kung Pou Chicken
by: Barbara Hodges

1/2 cup Soy Sauce
1 cup Water
3 TBSP Chile Puree with Garlic
2 TBSP Vinegar
3 TBSP Sugar
1/2 Tsp Garlic Powder
1-1 1/2 lbs Chicken Breast
2-3 TBSP Corn Starch
1 Can Water Chestnuts
2 Bunches Green Onion -- tops
1 jar Dry Roasted Peanuts
Crushed Red Pepper to Taste
Optional:
1 cup Carrots -- chopped
1 cup Celery -- chopped
1/2 cup Green Pepper -- chopped

Directions: Cut chicken into bite sized pieces and combine with soy sauce, water and chili puree, vinegar, sugar, cornstarch and garlic powder. Let marinated 1-2 hours. Drain off marinade and save. Cook chicken in 2 tbsp oil in a frying pan or wok. Add marinade and let simmer until thickens. Add water chestnuts and green onions. Let simmer a few more minutes and sprinkle peanuts on top. Serve over rice. (If adding vegetables, add them to the cooked chicken and stir fry until they are tender.)

Quick & Easy Quiche

Quick & Easy Quiche
by: Barbara Hodges

1 lb Fresh Mushrooms
4 tbsp Butter
1/4 cup Mayonaise
4 tbsp Flour
4 Eggs -- beaten
2 1/2 cups Milk
3/4 lb Cheese
2 tsp Onion -- grated
1/8 tsp Salt
1/8 tsp Pepper
1/4 tsp Garlic
1 10 oz Frozen Spinach

Directions: Preheat oven to 400 degrees. Brown pastries for 5 minutes. Saute fresh mushrooms in butter, set aside. Mix mayo, flour and eggs. Gradually add milk. Stir in cheese, onion, seasonings, spinach and mushrooms. Pour mixture into shells and bake at 325 degrees for 50 minutes or until firm. May add ham or bacon.

Zucchini Brownies

Zucchini Brownies
By: Barbara Hodges

2 cups Zucchini – grated
2 cups Flour
1 ¼ cups Sugar
1 ½ Tsp. Baking Soda
½ cup Cocoa
½ cup Oil
2 Tsp. Vanilla

Mix zucchini, oil and vanilla. In a separate bowl mix dry ingredients. Add to the zucchini mixture and mix till all is moist. Do not over mix. Bake in a 9X13 greased pan at 350 degrees for 30-40 minutes. The mix is very thick.

ICING:
Melt 6 tbsp cocoa, 2 tbsp butter and 2 tbsp shortening. Combine 2 cups powdered sugar, dash of salt ¼ cup milk and ½ tsp vanilla. Blend well. Add chocolate mixture and blend well. Let stand, stiffing occasionally until desired consistency.

Water Chestnuts & Little Smokies

Water Chestnuts & Little Smokies
by: Kay Hodges

1 can Whole Water Chestnuts (drained)
Bacon
Little Smokies

Mix:
1/3 cup white sugar
2/3 cup brown sugar
¾ cup Ketchup
Dry Onions (to taste)

Directions: Wrap water chestnuts with bacon strips and secure with toothpicks. Bake chestnuts for 35 minutes – then drain grease, add sauce and little smokies – bake 30 minutes.

Rhubarb Slush

Rhubarb Slush
by: Barbara Hodges

Cover several stocks of Rhubarb with water and boil, Strain off juice. Repeat until you have 4 quarts of juice.

To Sweeten Rhubarb Juice:
4 quarts Rhubarb juice
3 Cups Sugar
2 Cups water
Bring to Boil

To Make Slush:
Mix:
2 cups cold Water
46 Ounces Pineapple Juice
2 Quarts Sweetened Rhubarb Juice
½ Cup Lemon Juice

FREEZE

When served use: 2 parts Rhubarb Slush to 1 part Sprite or 7-UP

Variation: Add 1 package Strawberry Kool-Aid mixed with 1 cup sugar and 1 quart water.

Rhubarb Crisp

Rhubarb Crisp
by: Kay Hodges

Ingredients:
4-6 Cups Rhubarb cut into 1/4 - 1/2 inch pieces
3/4 cup sugar
3/4 cup sugar (another)
3/4 cup flour

Topping:
3/4 cup flour
1 stick butter
1 Tablespoon ground cinnamon.
3/4 cup oatmeal
1/2 cup dark brown sugar

Directions: Cut Rhubarb into 1/4 - 1/2 inch pieces. Cover with 3/4 cup sugar and let stand 1 hour. Add another 3/4 cup sugar and flour and mix. Dump into a buttered dish.

Make topping:
Mix flour, butter, ground cinnamon. Process in food processor as pastry dough. Pour into a bowl and mix with oatmeal and dark brown sugar. Cumble together. Put on top of rhubarb.
Bake in preheated oven at 375 deg F for 45 to 60 minutes (until top is crisp and rhubarb is tender)

Rhubarb Cobbler

Rhubarb Cobbler
by: Kay Hodges

Ingredients:
1 C. sugar
1/4 tsp. cinnamon
4 1/2 C. rhubarb, fresh or frozen, chopped to 1/2"
1 1/2 C. water
few drops red food coloring
2 T. margarine
1 C. flour
6 T. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 C. margarine
6 T. milk
1/3 C. chopped pecans
3/4 tsp. grated orange peel

Directions: In saucepan combine 1 C. sugar and cinnamon. Add rhubarb, water and coloring. Cook and stir until mixture boils; cook 2 min. more. Stir in 2 T. margarine. Pour mixture into a 1 1/2 - 2 qt. casserole or baking dish. Keep bubbling hot in oven. For topping, sift together flour, 6 T. sugar, baking powder and salt. Cut in 1/4 C. margarine; stir in milk, pecans and orange peel. Push topping from spoon into dollops atop bubbling hot fruit. Bake at 400 degrees for 25 - 30 min. Serve with cream or ice cream.

Rhubarb Butter Crunch

Rhubarb Butter Crunch
by: Kay Hodges

Ingredients:
4 c rhubarb -- diced
1 c sugar -- heaping
4 tbsp flour
1 c brown sugar
3/4 c rolled oats
1 1/2 c flour
1/2 c butter
1/2 c shortening -- or butter

Directions:
Combine rhubarb, sugar, and 3 T. flour and place in greased 8x12 baking dish. Combine brown sugar, oats, and 1 1/2 c. flour, cut in butter and shortening, and sprinkle over rhubarb. Bake at 375 for 35-40 min.

Poor Man’s Lobster

Poor Man’s Lobster
by: Kay Hodges

3 Quarts Water
½ Cup Sugar
½ Cup Salt (Sea)

Cut Halibut into bite sized pieces. Cook until it floats… about 5 minutes.

Dip in Butter.

Creamy Caramels

Creamy Caramels
by: Kay Hodges

½ Cup chopped Nuts
2 Cups Sugar
¾ Cup Karo Syrup
½ Cup Butter
2 Cups Half & Half

Butter Square Pan. Spread in nuts on the bottom of the pan. Heat Sugar, Karo, Butter and 1 Cup of the Half and Half to boiling, stirring constantly. Stir in the other cup of Half and Half. Cook over medium heat to firm ball stage – 245 degrees on candy thermometer. Pour over nuts. Cool. Cut into 1 inch squares and wrap in wax paper.

*** Firm ball stage is: When it holds it’s shape until pressed. (242-248 degrees)

Brown Sugar Pudding

Brown Sugar Pudding
by: Kay Hodges

Boil & Simmer (while mixing cake)
2 cups water
1 cup brown sugar
1 tablespoon butter
Pinch of salt

Mix:
1 cup flour
½ cup sugar
1 teaspoon butter
½ teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
½ cup raisins
½ cup nuts, chopped
½ cup milk
¼ teaspoon salt

Mix all ingredients into a thick batter, spread into 9 X 13 cake pan. Pour Brown Sugar water all over the top (this looks like a lot of liquid, but be sure to use it all). Bake at 350 degrees for 30 minutes.

BANANA BREAD

BANANA BREAD
by: Kay Hodges

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Armordillos

Armordillos
by: Kay Hodges

1 lb Jimmy Dean Sausage
1 Jar Jalapeno Peppers
1 Pkg Monterrey Jack Cheese
1 Pkg Pork Shake & Bake

Directions: Cut Sausage into patties. Layer with peppers and cheese on top of
the patty. Form Sausage into a ball, (around the peppers and cheese). Coat
with shake and bake. Place on a cookie sheet and bake at 350 until done.

Water Chestnuts Wrapped In Bacon

Water Chestnuts Wrapped In Bacon
by: Karren Fullmer

Water Chestnuts
Soy Sauce
Bacon
Brown Sugar

Directions: Preheat oven to 450 degrees. Marinate water chestnuts in soy sauce for 4 hours. Divide bacon slices into thirds and wrap around water chestnuts. Secure with toothpicks. Roll in brown sugar. Bake until bacon is cooked, about 15 minutes.

Lil' Polskas for Cocktails

Lil' Polskas for Cocktails
by: Karren Fullmer

1 pkg Lil' Polska Cocktail Franks
1/2 cup Currant Jelly
1/2 cup Ketchup

Melt together jelly and ketchup. Add Lil' Polska's. Heat thoroughly. Serve with toothpicks.

Sausage Spinach Strudel

Sausage Spinach Strudel
by: Susan Snee

1 lb ground Sausage
1 lb raw Mushrooms
1 chopped Green Bell Pepper
1 chopped Red Bell Pepper
1/4 cup chopped Onion
1 lb grated Swiss Cheese
1/2 cup Butter melted
1 pkg frozen Phyllo Dough
1 pkg frozen Spinach
Salt & Pepper to taste

Directions: Thaw frozen spinach. Brown sausage until well done. Saute' veggies in 1 TBSP butter until soft, add salt and pepper to taste, (add spinach -- toss). Saute sausage and veggies for 1 minute and add cheese until melted. Brush 1/2 of remaining butter onto phyllo dough, add sausage/spinach mixture at one end and roll dough until mixture is completely covered with dough. (Note: it is easier to lay phyllo dough on waxed paper or plastic wrap to assist with rolling.) Brush wrapped loaf with remaining butter. Bake in oven for 12-15 minutes or until crust is golden brown.

Bruschetta

Bruschetta
by: BreAnne Gilland Foster

5 Roma Tomatoes, diced
1 cup Olive Oil, more if needed
1 tsp Garlic Salt
1 tsp minced Garlic
1 tsp Parsley
1 tsp Oregano
1 tsp Basil
1 loaf Italian Bread

Directions: Combine tomatoes and olive oil in bowl (oil should barely cover tomatoes , add more if necessary) Add spices. Add additional garlic to taste. Serve over thinly sliced toasted bread.

Crab Rangoon

Crab Rangoon
by: Claudia Soholt

1 - 8oz pkg Cream Cheese
1 cup Imitation Crab
1 pkg Wonton Wrappers

Directions: Mix cream cheese with imitation crab. Put 1 tsp in center of wonton wrapper. Moisten edges of wrapper with water and pull up and seal edges. Deep fry until light brown. Serve with sweet and sour sauce or spicy mustard sauce.

Jalapeno Poppers

Jalapeno Poppers
by: Dinnene Jensen

Fresh Jalapeno Peppers
Cream Cheese - - softened
Jimmy Dean Sausage
Saltine Crackers -- crushed fine

Slice peppers lengthwise and clean out seeds and stems. Fill halves with cream cheese, cover entire pepper with sausage. Roll in cracker crumbs. Place on cookie sheet and bake at 350 degrees for 30-45 minutes or until sausage is cooked through.

Cheese Ball

Cheese Ball
by: Julie Olsen (Dinnene's Sister)

2 - 8oz pkg. Cream Cheese
1- 8 oz Crushed Pineapple, drained
2 cups Pecans, finely chopped
1 Green Bell Pepper, chopped
1 tbsp Garlic Salt
2 tbsp minced Onion

Soften Cream Cheese, gradually stir in , 1 cup pecans and the rest of the ingredients. Shape into a ball then roll in the other 1 cup of pecans. Wrap in plastic wrap and refrigerate. Serve with crackers.

Note: For a festive look, roll in a mixture of chopped pecans, and parsley flakes. Garnish with a cherry.

Black Bean Dip

Black Bean Dip
by: Teresa Farr

1 can drained rinsed Black Beans
2 cups thick Salsa (medium or mild)
1/2 cup chopped Green Onions
1/4 tsp Cumin
1/2 tsp crushed Garlic
1 chopped Avocado (ripe)

Mix well and serve with corn chips.

Spinach Artichoke Dip

Spinach Artichoke Dip
by: Chantele Gray

14 oz can Artichoke hearts, drained and chopped
10 oz pkg Frozen chopped Spinach, thawed, drained, & press out liquid with paper towels
1 1/2 pkg Cream Cheese (12 oz total)
1 cup Mayonnaise
1 cup grated or shredded Parmesan Cheese
4 tsp bottled Mince Garlic
1/4 cup Milk
1 Tbsp Olive Oil
1/2 tsp Salt
3 dashes Hot Pepper Sauce

Directions: Drain artichoke hearts and spinach. Press out excess liquid. Combine all other ingredients in a sauce pan over low heat until cheese is melted. Stir in spinach and artichokes. Put in baking dish and heat for 25 minutes at 350 degrees. Serve hot or cold with bread, chips or crackers.

Layered Bean Dip

Layered Bean Dip
by: Shelly Reber

3 medium ripe Avocados
2 Tbsp Lemon Juice
1/2 tsp Salt
1/4 tsp Pepper
1 cup (8oz) Dairy Sour Cream
1/2 cup Mayonnaise
1 pkg Taco Seasoning Mix ***
1 small can Refried Beans
3 Green Onions, chopped
2 medium Tomatoes, chopped
1 small can Olives, chopped
3 oz Cheddar Cheese

Directions: Peel and mash avocados. Add lemon juice, salt, and pepper; set aside. Combine sour cream, mayonnaise and seasoning; set aside. To assemble, spread beans in 8x11 pan. Top with avocado mixture, Spread sour cream and sprinkle with olives, onions and tomatoes. Top with grated cheese.
***May use 3/4 tsp chili powder, 1/2 tsp onion salt and 1/2 tsp garlic salt instead of taco mix.

Cheesy Salsa Dip

Cheesy Salsa Dip by: Jean Johnson

1 lb Ground Beef
2 cans Cheddar Cheese Soup
1 bottle Salsa (I use Pace Medium)

Directions: Fry hamburger until it is crisp and then drain. Mix the soup and salsa in with the hamburger and heat. Then serve with tortilla chips.

Hot Crab & Artichoke Dip

Hot Crab & Artichoke Dip
by: Phillis Huss

8 oz Flake Crab
8 oz softened Cream Cheese
1 Cup Mayonnaise
1/3 cup chopped Onion
1 can Artichoke Hearts, drained and chopped
3/4 cup Parmesan Cheese

Directions: Blend cream cheese, and mayonnaise until smooth. Combine remaining ingredients. Place in a glass pie plate and bake at 375 degrees for 15 - 18 minutes or until hot and slightly browned. Serve with crackers.

Fresh Salsa

Fresh Salsa
by: Sharon Smith

2 small cans whole pealed tomatoes
1 bundle cilantro (leaves only)
1 bundle green onions
4 yellow peppers (jalapeno)

Take stems off peppers and broil til brown. Take most of the seeds out of the peppers if you like it mild.

1 Tbsp Cumin
1 tsp Garlic Salt
1/2 tsp Salt

Blend in blender.

Stuffed Mushrooms

Stuffed Mushrooms
by: Suzette Pulsipher

24 Med Mushrooms
1/4 cup Green Onions - chopped
1 Tbsp Butter
2 Tbsp Flour
1/4 tsp Marjoram
dash of Pepper
1/2 cup Cooked Ham, diced
1 Tbsp Parsley, chopped
2 Tbsp Butter

Directions: Remove stems from mushrooms and chop. Cook with onions in butter. Blend in flour, marjoram and pepper. Add 1/4 cup water and cook until thick. Stir in ham and parsley. Put filling back into mushroom caps. Dot with remaining butter. Broil 15-20 minutes on a piece of foil.

Cheese Ball

Cheese Ball
by: Jeri Richards

2 - 8oz pkg Cream Cheese
1/2 cup Mayonnaise
1/2 cup Parmesan Cheese
10 slices Bacon, cooked and crumbled
1/4 cup Green Onions, finely chopped
1/4 cup Green Pepper, finely chopped

Directions: Combine cream cheese and mayonnaise until well blended. Add remaining ingredients and mix well. Chill. Serve with crackers.

Pomegranate & Citrus Broccoli Salad

Pomegranate & Citrus Broccoli Salad
by: Fran Pinkston

1/2 cup Mayonnaise
1/4 cup Orange Juice
1 tsp Sugar
1/2 tsp Salt
Dash of Pepper
3 cups coarsely chopped Broccoli Florets (about 8 oz)
1 medium Orange, peeled, cut into bite-sized chunks, about 1 cup
3/4 cup Pomegranate seeds [from one pomegranate] ore sweetened dried cranberries
1/3 cup roasted, salted Sunflower Seeds
2 tbsp diced Red Onion

Directions:
1- In a large serving bowl, mix mayonnaise, orange juice, sugar, salt and pepper
2- Add remaining ingredients; toss until well coated. Store covered in refrigerator.

Frozen Pineapple Salad

Frozen Pineapple Salad
by: Julie Olsen (Dinnene Jensen's Sister)

2 cups sour cream
2 tbsp lemon juice
3/4 cup sugar
1/8 tsp salt
1 - 9oz can, crushed well drained pineapple
1/4 cup chopped maraschino cherries
1/4 cup chopped walnuts
1 banana sliced

Directions: Mix sour cream, lemon juice, sugar and salt. Add remaining ingredients and blend. Pour into medium sized muffin tins which have been lined with paper cups. Freeze until firm. Remove the papers to serve. Makes 12 servings.

Chicken Salad

Chicken Salad
by: Shirley Wagner

2 cups diced cooked chicken
1/2 cup slivered almonds
1 cup finely chopped celery
1 cup pineapple chunks, drained
1 cup green seedless grapes

Mix together and add dressing just before serving

Dressing:
1/4 cup apple cider vinegar
2/3 cup mayonnaise
3/4 tsp dry mustard
Shake of salt

Mix well and add only enough to moisten salad good. Make 9 - 1 cup servings.

Chicken, Avacado & Grapefruit Salad

Chicken, Avocado & Grapefruit Salad
by: Susan Snee

Chicken:
1 lb boneless, skinless chicken breasts
1 tsp Citrus and Basil Rub
1 tsp Olive Oil

Dressing and Salad:
2 lg ruby red grapefruit
1 tbsp orange marmalade
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
4-6 radishes
1 firm, ripe avocado
1 bag (6oz) fresh baby spinach greens
1/2 cup sliced red onion
1/2 cup sliced almonds

Directions:
1- For chicken, combine ingredients. Heat skillet over medium heat for 5 minutes. Cook chicken until completely done. Remove from skillet and let cool.
2- For dressing, 1 tsp grapefruit zest. Cut grapefruit in half. Juice Grapefruit: to measure 1/4 cup of juice. Combine grapefruit juice, marmalade, oil, salt and pepper. Peep remaining grapefruit. Separate sections and cut each on in half.
3- For salad, slice radishes, peel and slice avocado, cut chicken into strips, wash spinach and place onto plate or bowl. Top with sliced chicken grapefruit, radishes, avocado, almonds and onion. Pour dressing over salad , toss gently.

Spinach Salad

Spinach Salad
by: Corrine Keller

2 bunches red leaf lettuce
1 bunch spinach
1 red onion sliced
1 cup sliced mushrooms
1 cup shredded mozzarella
1 lb cooked, crumbled bacon
Stick pretzels broken in half and served on the side.

Dressing:
2/3 cup cider vinegar
2 tsp poppy seeds
2 tsp salt
1 cup olive oil
2 tsp mustard
1 1/4 cup sugar
the white of one green onion
Blend well. Pour over salad just before serving.

Wilted Spinach Salad

Wilted Spinach Salad
by: Claudia Soholt

8 cups torn fresh spinach or leaf lettuce (about 10 oz)
1/4 cup sliced green onion
Pepper
3 slices bacon
1 tbsp White wine vinegar
2 tsp lemon juice
1-2 tsp sugar (to taste)
dash salt
1 Hard cooked egg, chopped

Directions: Place torn spinach or lettuce in a large bowl; add the sliced green onion. Sprinkle a generous amount of pepper over the torn greens. Cut uncooked bacon into small pieces. in skillet cook bacon till crisp. Do not drain off drippings. Stir in the vinegar, lemon juice, sugar and salt. Remove skillet fro heat: add torn greens and green onions. Toss gently till well coated. Turn into a serving dish. Top with the chopped hard cooked egg and serve immediately.

Berry Mandarin Tossed Salad

Berry Mandarin Tossed Salad
by: Jeri Richards

Dressing:
1/4 cup Sugar
2 tbsp Cider Vinegar
2 tbsp honey
1 1/4 tsp lemon juice
1/2 tsp paprika
1/2 tsp dry mustard
1/2 tsp grated onion
1/4 tsp celery seed
dash of salt
1/3 cup oil

Directions: mix together all but oin in 2 cup glass measuring cup. Microwave 1 1/2 -2 minutes, until sugar is dissolved. Whisk in oil. Refrigerate until ready to serve.

Salad:
8 cups torn greens
2 cups strawberries, sliced
1 can mandarin oranges, drained
1 medium sweet onion, sliced
1/3 cup toasted almonds
4 bacon strips, cooked and crumbled

Directions: Mix together, toss with dressing just before serving.

Cookie Salad

Cookie Salad
by: Dinnene Jensen

1 small pkg Instant Vanilla Pudding
1 cup buttermilk
Mix with mixer
Stir in:
1- 16 oz carton of Cool Whip or 2 cups Whipped Cream
Add:
1 can Chunk Pineapple -- drained
1 can Mandarin Oranges -- drained
1 can Fruit Cocktail -- drained

Stir in broken shortbread cookies just before serving. (Keebler's Sandies are good.)

Ramen Noodle Salad

Ramen Noodle Salad
by: Teresa Farr

1/3 cup Sunflower Seeds
1/3 cup Slivered Almonds, toasted
1 bunch Green Onions
1 bag prepared Coleslaw Mix
2 pkg Ramen Noodles

Crumble the dry Ramen noodles and combine with the above ingredients

Dressing:
1/3 cup Sugar
1/3 cup Oil
1/3 cup Rice Vinegar
Seasoning packets from Noodles

Mix well and combine with the rest of the ingredients. Chill for 2 hours before serving.

Jen's Blackberry Salad

Jen's Blackberry Salad
by: Jennifer Blaine

1 pkg Baby Greens
1 large Pear or Apple (chopped)
1 pint Fresh Blackberries
1/2 cup to 1 cup sliced Almonds or nuts of choice
1/2 cup to 1 cup Feta Cheese crumbled

Mix all together and serve with you favorite vinaigrette dressing.

Orange Supreme

Orange Supreme
by: Sharon Smith

1 small pkg Orange Jello
1 small pkg Vanilla Pudding
1 small pkg Tapioca Pudding

Directions: Mix 2 3/4 cups water with above. Bring to a boil and cook 4 minutes or until thickened. Cool, add 1 large can crushed pineapple (drained), 1 can mandarin oranges (drained), 8 oz cool whip -- Refrigerate until firm.

Jennifer's Chicken Salad

Jennifer's Chicken Salad
by: Jennifer Rhodes

1 cup celery
1 cup shredded carrots
3 cups chicken breast
1/2 cup chopped onion
1 cup miracle whip
1/2 pint whip cream (not whipped)
1 tsp salt

Mix together and chill. Before serving add 7 oz shoestring potatoes

Broccoli Salad

Broccoli Salad
by: Melanie Hill

2 medium bunches of Broccoli
8 slices of fried crisp Bacon -- crumbled
1/2 cup chopped onion
1/4 cup raisins
1/4 cup sunflower seeds

Mix together pour over other ingredients
1 cup salad dressing
3 tbsp vinegar
1/4 cup sugar

Cauliflower & Broccoli Salad

Cauliflower & Broccoli Salad
by: Heidi Redington

Toss Together:
1 lb Fried Bacon Crumbled
1 Head Cauliflower
1 Head Broccoli
1 Cup Mozzarella Cheese

Dressing
2 cups Mayonnaise
1/2 cup Parmesan Cheese
1/4 cup Sugar
2 Tbsp Vinegar
1/4 tsp Salt

Texas Brownies

Texas Brownies
by: Dinnene Jensen

Mix Together:
2 Cups Sugar
2 Cups Flour
1 Tsp Salt
Bring to a boil and mix with flour mixture
1 Cube Butter
1/2 Cup Shortening
4 Tbsp Cocoa
1 Cup Water
Beat into cocoa mixture
1/2 Cup Buttermilk
2 Eggs
1 tsp Soda
1 tsp Vanilla
Directions: Pour onto large cookie sheet and bake 20 minutes at 400 degrees. Making frosting while baking and frost while hot.

Frosting:
Bring to boil:
1 cube Butter
4 Tbsp Cocoa
5 Tbsp Buttermilk
Boil 3 minutes then add 1 box (1 lb) powdered sugar. Beat well. Add 1 tsp Vanilla and nuts if desired. Spread over hot brownies and cut into squares.

Frozen Raspberry Delight

Frozen Raspberry Delight
by: Janice Johnson

Cookie Crumb Crust
1/2 c Butter (melted)
1/4 c Brown Sugar
1 c Flour
1 c chopped Nuts
Mix together, spread on cookie sheet. Bake at 350 degrees approx. 15 minutes. Stir once. Let cool.

Filling
1 - 10 oz pkg Frozen Raspberries
2 Eggs
1 c Sugar
In large bowl mix together. Beat at high speed 15-20 minutes

1/2 pint Whipping Cream
Whip and fold into raspberry minture. (I use a carton of Cool Whip)

Directions: Spread bottom of 13x9 pan with 1/2 cookie crumb crust. Fill will raspberry mixture filling. Top with remaining 1/2 crumbs. Freeze at least 2 hours. (Note: glass pan works best, if using a metal pan, line with wax paper.)

Brownies

Brownies
by: JoAnn Jeppsen

1 1/2 cup Butter
8 Eggs
4 tsp Vanilla
1/2 cup Cocoa
4 Cups Sugar
1 tsp Salt
4 Cups Flour
Chopped Walnuts (Optional)

Bake at 350 degrees for 35 to 40 minutes. While hot cove with miniature marshmallows and return to oven until melted. (Watch close while melting so it doesn't burn) When cool, ice with chocolate frosting and if desired sprinkle with more chopped walnuts.

Krispie Peanut Butter Bars

Krispie Peanut Butter Bars
by: Shirley Chase

1 Cup Sugar
1 Cup Light Corn Syrup
1 Cup Creamy Peanut Butter
5 Cups Rice Krispie Cereal

Topping
12 oz bag Chocolate Chips
6 oz bag Butterscotch Chips

Mix sugar and corn syrup in sauce pan. Bring to a boil and remove from heat. Stir in peanut butter. Add cereal and mix well. Put in buttered 9X13 pan. Let cool. Melt chips and pour over the tip. Cut when the topping is firm.

Chocolate Chip Cookies

Chocolate Chip Cookies
by: Heidi Redington

3/4 Cup Shortening
1/4 Cup Peanut Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
Cream above together.
Add:
2 Eggs
1 tsp Soda
1 tsp Salt
1 tsp Vanilla
2 1/4 Cups Flour
12 oz pkg Chocolate Chips
Mix together. Bake 10-12 minutes at 375 degrees.

Picnic Cake

Picnic Cake
by: Dinnene Jensen

1 Cup Dates, chopped
1 1/2 cup Boiling Water
1 tsp Soda
1 cup Sugar
3/4 Cup Shortening
2 Eggs
2 Cups Flour
1 Tsp Cinnamon
1/2 tsp Salt
1 Tsp Vanilla
1/2 cup Nuts, chopped
1/2 cup Brown Sugar
1/2 cup Butterscotch or Chocolate Chips (mini)

Directions: Add dates and soda to boiling water and set aside to cool. Cream together shortening and sugar. Add eggs. Sift together flour, cinnamon and salt then add to sugar mixture. Blend in dates and mix well. Add vanilla and nuts. Pour into greased and floured 13"X9" pan. Sprinkle with brown sugar and chocolate chips. Bake at 350 degrees for 40 minutes.

Yummy Cereal Treat

Yummy Cereal Treat
by: Randa Wilson

1/2 box Golden Graham Cereal
1/2 box Rice Checks Cereal
2 Cups Coconut
1 Cup Slivered Almonds

Mix together

3/4 Cup Butter
1 Cup Light Karo Syrup
1 Cup Sugar

Melt butter, stir in syrup and sugar. Bring to a boil, boil for two minutes. Pour over dry ingredients and mix well.

Fruit Dip

Fruit Dip
by: Jennifer Rhodes

1 container of Strawberry Cream Cheese
1 small Marshmallow Cream

Mix and serve with favorite fruit.

Bean Salad

Bean Salad
by: Fran Pinkston

1-2 15 oz cans green beans
1-2 15 oz cans kidney beans
1 15 oz can wax beans
1 15 oz can garbanzo beans
bell pepper to taste (at least 1/2 of a pepper) diced
onion to taste (at least 1/2 of a onion) diced

Dressing:
2/3 cup vinegar
1/2 cup sugar
1/2 cup oil
1 tsp salt
1/2 tsp pepper

Directions:
Mix all beans, onion, green pepper in bowl gently. Mix dressing ingredients in jar with tight fitting lid then pour over salad. Refrigerate for about 8-12 hrs to marinate. Gently stir once or twice to more evenly marinate if desired. You many want to double the dressing to better cover all the beans and vegetables.

Claudia's Baked Beans

Claudia's Baked Beans
by: Claudia Soholt

4 16 oz cans beans liquid included (pork & beans, red kidney, pinto, lima etc)
1/2 lb bacon, cut up
1 cup brown sugar
1/4 cup vinegar
1 tbsp mustard (prepared)
1 tsp garlic salt

Bake at 350 degrees for 3 hours. Uncovered for the last 1/2 hour.